Web Content Viewer (JSR 286)

Web Content Viewer (JSR 286)

Keep Food Safe! Food Safety Basics

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:

Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.

To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.

In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years-if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.

Cooking
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.

Cooking

Product

Type

Minimum Internal Temperature & Rest Time

Beef, Pork, Veal & Lamb

Ground

160 °F

Steak, chops, and roasts

145 °F and allow to rest for at least 3 minutes

Chicken & Turkey

Breasts

165 °F

Ground, stuffing, and casseroles

165 °F

Whole bird, legs, thighs, and wings

165 °F

Eggs

Any type

160 °F

Fish & Shellfish

Any type

145 °F

Leftovers

Any type

165 °F

Ham

Fresh or smoked (uncooked)

145 °F and allow to rest for at least 3 minutes

Fully cooked ham (to reheat)

Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F.

When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.

Use a food thermometer to check hot and cold holding temperatures.

Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).

Cold Storage Chart
These storage times will help keep refrigerated (40 °F) food from spoiling or becoming dangerous to eat. Because freezing at 0 °F or below (not 32 °F) keeps food safe indefinitely, recommended freezer storage times are for quality only. Use an appliance thermometer to monitor storage temperatures in the refrigerator and freezer.

For More Food Safety Information, Contact:
USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
The hotline is open year-round Monday through Friday from 10 a.m. to 4 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a day.
Email: mphotline.fsis@usda.gov
Visit the Web: www.fsis.usda.govAskKaren.gov: FSIS' automated response system can provide food safety information 24/7 and a live chat during Hotline hours.